I’ve been using Trader Joe’s pizza dough but struggling getting it crispy the way I like without overcooking the cheese. Does throwing the dough in the oven before I add sauce and toppings make sense to anyone? I use a normal oven. (The pic is a doctored up frozen jacks. It said I was required to have an attachment and that is all I have)
by DDummies
2 Comments
Pre cooking is the way to go.
Yeah you can absolutely do that. We call this technique par baking. In fact for certain pizzas I’ve made in my high protein eating conversions, it’s almost a necessity.
I suggest shaping it out however you do, but adding the sauce to par bake it. It can help concentrate the sauce just a bit and make it a bit less watery.
Also, how are you baking it? On a stone or steel? Or Are you putting it on a cold pan and then sticking it in the oven?